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Not to be picky, however the cannabanoid analogue in chocolate that is referenced as a marijuana mimetic is actualy anandamide, which binds to the same neuroreceptors as THC. Your brain also naturally makes anandamide. Theobromine and theophylline are alkaloids that are kissing cousins of caffeine, but less potent (to humans - they are, howver, the reason you don't want to feed your dog or horse chocolate, as they're very potent to them). Phemylethylamine can also be present, which can quicken the pulse and elevate your blood sugar levels.
Edited to add: it should also be pointed out that high cocoa solids on their own, mean nothing. how you process both the beans and the chocolate means everything with regards to how many of the naturally occurring beneficial components remain. it's very, very easy to destroy them in processing if you don't know how to treat your beans and your chocolate. it's quite apparent from testing many, many chocolates labelled as high cacao which tout the benefits that are percieved to come along with it, that most do not know how to appropriately process their product, and are simply jumping on the PR bandwagon.
Although sources are listed, this article is a plagiarized copy - complete with the misspelling of "coca" for "cocoa" in the first paragraph.
The poster lists his address as in Croatia but points to the home page of Neuhaus. My thought is that this is blog spam posted solely for the purpose of getting the link to Neuhaus in the article. It has been edited to remove the link and closed to further comments until I can contact the poster for clarification.